Volume 12, number 3
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Researching of Pasta Quality with the Usage of Legumes Flour and Ozonated Water

G Iskakova, B Iztayev , T Kulazhanov, B Muldabekova, A Zhilkhaidarov

Almaty Technological University, Kazakhstan, 020000, Almaty, Tole bi 100

DOI : http://dx.doi.org/10.13005/bbra/1878

ABSTRACT: On the basis of the obtained experimental data is established that use of the ozonated water at preparation of dough promotes the improvement of a gluten quality, properties of dough and quality of pasta from mix of wheat and pea flour. From the viewpoint of improving the quality of pasta optimal dosage pea flour is 15%, the ozone concentration 2 mg / l. The use of legumes flour suitable for enrichment of pasta with valuable food components- proteins, essential amino acids, vitamins and minerals.

KEYWORDS: pasta; the pea flour; the ozonated water; technological properties

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Iskakova G, Iztayev B, Kulazhanov T, Muldabekova B, Zhilkhaidarov A. Researching of Pasta Quality with the Usage of Legumes Flour and Ozonated Water. Biosci Biotechnol Res Asia 2015;12(3)
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Iskakova G, Iztayev B, Kulazhanov T, Muldabekova B, Zhilkhaidarov A. Researching of Pasta Quality with the Usage of Legumes Flour and Ozonated Water. Biosci Biotechnol Res Asia 2015;12(3).Available from: https://www.biotech-asia.org/?p=3684>

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